Des brownies au chocolat sans gluten, pour vrai! Parfaits pour le dessert ou même la collation, puisqu’ils contiennent nos Aliments verts Parfaits, qui vous apportent des légumes en même temps
Makes18 brownies
Recipe Type: Dessert Sans gluten Végétalien Végétarien
Ingredients
- 2 Tbsp (30 mL) ground flaxseed
- ¼ cup (60 mL) water
- ½ cup (125 mL) Botanica Coconut Oil, melted
- ½ cup (125 mL) raw sugar
- ¼ cup (60 mL) pure maple syrup
- ½ cup (125 mL) gluten-free flour or almond flour
- ½ cup (125 mL) unsweetened cocoa powder
- 1 scoop Botanica Chocolate Perfect Protein
- 1 scoop Botanica Chocolate Perfect Greens
- 1/3 cup (80 mL) chopped walnuts, toasted
- 2 Tbsp (30 mL) hemp seed
Directions
- Preheat oven to 350 F (180 C). Lightly oil a 9-inch (23 cm) loaf pan and line with parchment paper.
- Stir flaxseed with water in a small bowl and set aside.
- In a large mixing bowl combine melted Botanica Coconut Oil, sugar, maple syrup and vanilla.
- In a separate bowl combine flour, cocoa, Botanica Chocolate Perfect Protein, Botanica Chocolate Greens and walnuts. Stir to blend.
- Add flaxseed mixture to liquid mixture. Then stir in flour mixture to blend. Transfer to prepared loaf pan and smooth the top.
- Bake in the oven for 20 minutes or until a cake tester inserted in the centre comes out with very little crumbs.
- Remove pan to a rack to cool. Then cut brownies into squares. Sprinkle with hemp seeds and press into tops of brownies. Serve with hot little cups of espresso.
- Store brownies in a tightly covered container at room temperature for several days.
